Slow Cooker Beef, Mushroom, and Barley Soup

Slow Cooker Beef, Mushroom, and Barley Soup

Servings: 6

Ingredients

1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
1/2 onion, diced
3/4 cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves

Directions

  1. Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  2. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  3. Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  4. Remove and discard the bay leaves to serve.

Note:

If you have time you can brown the beef, but it’s just as good without the beef browned because the slow cooker makes the beef very tender.

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